Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened.

Sprinkle with flour. Stir with whisk until mixture is well blended. Add stock, 2 cups of the milk and all of the Spices; whisk until mixture is smooth.

Stir in chicken and vegetables. Bring to boil; reduce heat to medium.

Mix baking mix and remaining 1/3 cup of milk until blended. Drop by spoonfuls onto chicken mixture.

Cook, uncovered, 10 minutes. Cover. Cook 10 minutes longer. Let stand 5 minutes before serving.